Investigations into the thermally induced pink discoloration of banana
Abstract
Response surface methodology was used to examine the influence of ascorbic acid, iron and copper on the pink discoloration of thermally processed banana puree. As discoloration of banana puree progresses Hunter "a" and $\Delta$E values increase while Hunter "L" and "b" values and hue angle decrease. Copper and high levels of iron promoted discoloration, but low levels of iron had a protective effect on color. Addition of ascorbic acid reduced color changes. The minimum color change occurred with levels of added ascorbic acid of 0.49% (w/w), 7.3 mg/kg iron and 23.8 mg/kg copper. The colored material extracted from discolored banana puree had characteristics of a highly polymerized phlobaphene. Preliminary indications showed that there must be at least two distinct types of red compounds generated.
Degree
Ph.D.
Advisors
Nelson, Purdue University.
Subject Area
Food science
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